Jalapeño Beef Poppers

Try these Jalapeño Beef Poppers From Schweid & Sons cookbook
jalapeno poppers

Schweid & Sons Cookbook

Try these Jalapeño Beef Poppers from Schweid & Sons cookbook, This is Not a Hamburger Cookbook: Schweid & Sons’ Ground Beef Companion.

Jalapeño Beef Poppers by Certified Angus Beef ® brand Corporate Chef Michael Ollier 

Michael Ollier is corporate chef for the Certified Angus Beef ® brand. Founded in 1978 by real Angus cattlemen and made up of a collection of family ranchers, the original Angus brand was created with a shared belief that still drives it today: that its customers can taste the pride that goes into every cut. The Certified Angus Beef ® brand is known for its exceptional quality and generous marbling, and strictly adheres to 10 exacting quality standards that give it incredible juiciness, unparalleled tenderness and exceptional flavor. 

42
Servings
70
Calories Per Serving
Deliver Ingredients

Ingredients

  • 2  Pounds  ground chuck, such as All American, 100% Certified Angus Beef® brand ground chuck
  • 12  Ounces  Cheddar cheese, shredded
  • jalapeños, seeded and minced
  • 1  Tablespoon  salt
  • 1  Tablespoon  fresh ground black pepper
  • 1  Teaspoon  whole mustard seeds
  • 1-2  eggs
  • 1  Cup  plain breadcrumbs
  • 1  Cup  panko breadcrumbs
  • Frying oil, as needed

Directions

Combine ground beef, cheese, jalapeños, salt, pepper, and mustard seeds in a large mixing bowl. Portion by hand into 42 popper-shaped balls, approximately 1-ounce each.

Crack and whisk eggs; put in a shallow dish. Combine bread crumbs and put in a second shallow dish.

Prepare a pot with frying oil; heat to 325 degrees F. Roll poppers in egg mix, 6-8 at a time, roll in breadcrumbs; repeat. Deep fry 4 minutes in batches. Allow to dry on paper towels; serve warm with honey lime crème fraîche for dipping.

Nutritional Facts

Total Fat
4g
6%
Sugar
1g
1%
Saturated Fat
2g
8%
Cholesterol
21mg
7%
Carbohydrate, by difference
2g
2%
Protein
7g
15%
Vitamin A, RAE
16µg
2%
Vitamin B-12
1µg
42%
Vitamin C, total ascorbic acid
1mg
1%
Calcium, Ca
49mg
5%
Choline, total
19mg
4%
Fluoride, F
2µg
0%
Folate, total
2µg
1%
Iron, Fe
1mg
6%
Magnesium, Mg
7mg
2%
Niacin
1mg
7%
Phosphorus, P
118mg
17%
Selenium, Se
7µg
13%
Sodium, Na
106mg
7%
Water
22g
1%
Zinc, Zn
2mg
25%

Jalapeño Shopping Tip

How hot is that chile pepper? Fresh peppers get hotter as they age; they will achieve a more reddish hue and sometimes develop streaks in the skin.

Jalapeño Cooking Tip

There are 60 varieties of chile peppers, many of which are used in Mexican cooking. Handle them with care. When handling the spicier kinds, gloves are recommended. Always wash your hands with soap and warm water before touching your eyes.